Quick Crawfish Jambalaya

Description

Makes 6 servings

Ingredients

• 2 tablespoons butter or margarine
• 1 cup chopped green bell pepper
• 1 cup sliced celery
• 1 cup sliced green onions
• 1 cup uncooked rice
• 1 x 14½-ounce can peeled whole tomatoes, chopped
• 1 teaspoon salt
• 1 teaspoon poultry seasoning
• 1 clove garlic, minced
• ⅛ to ¼ teaspoon ground red pepper
• 1½ cups chicken broth
• 1 pound (2½ cups) peeled cooked crawfish tails

Directions

1. Melt butter in large skillet.
2. Add green pepper, celery and onions; cook over medium heat until tender but not brown.
3. Stir in rice, tomatoes, salt, poultry seasoning, garlic, red pepper and broth. Bring to a boil.
4. Stir once or twice; reduce heat, cover, and simmer 25 to 30 minutes or until rice is tender. Mixture should be slightly moist.
5. Stir in crawfish and cook until thoroughly heated, about 2 minutes.